Job Description

Key Responsibilities:

Catering Operations Management:

Supervise daily meal preparation and service, ensuring meals are served on time and meet the nutritional requirements of residents. Monitor food portions, quality, and variety to ensure adherence to set menus and dietary guidelines. Coordinate with camp management and suppliers to maintain adequate food stock levels and ensure timely replenishment. Oversee the cleanliness, organization, and safety of kitchen, storage, and dining areas to maintain a hygienic environment.

Staff Supervision & Training:

Supervise a team of catering staff, including cooks, kitchen helpers, and dining hall attendants. Assign duties, prepare duty rosters, monitor attendance, and ensure proper shift coverage. Train staff on food handling, hygiene standards, and customer service to maintain high standards in food preparation and service.

Food Safety & Hygiene:

Ensure compliance with HACCP guidelines, municipal food safety regulations, and company health & safety standards. Conduct regular inspections of food storage, preparation, and serving areas to ensure proper hygiene practices are followed. Ensure that all catering staff adhere to hygiene practices, including wearing proper uniforms, gloves, and PPE (Personal Protective Equipment).

Resident & Service Support:

Address resident feedback or complaints regarding food quality, service, or dining conditions promptly and professionally. Coordinate special dietary requirements, cultural preferences, and medical restrictions where possible, ensuring all residents' needs are met. Ensure dining areas are maintained to high standards of cleanliness and safety before and after each meal service.

Inventory & Cost Control:

Monitor food and beverage stock levels and maintain proper inventory control. Prepare daily and weekly consumption reports to track food usage and prevent wastage. Implement portion control practices to minimize waste and ensure efficient use of food supplies. Verify deliveries against purchase orders and report any discrepancies or issues to the camp management or suppliers.

Reporting & Coordination:

Submit daily meal count, consumption, and waste reports to camp management. Coordinate with suppliers, the purchasing team, and camp administration to ensure smooth operations. Report equipment breakdowns, maintenance needs, or supply shortages promptly to prevent disruptions in service.

Qualifications & Skills:

Education:

Diploma or certificate in Catering, Hospitality, or Food & Beverage Management (preferred).

Experience:

3-5 years of experience in catering operations, with at least 1-2 years in a supervisory role (experience in labour camps or staff accommodations is preferred).

Skills:

Strong knowledge of large-scale food service, kitchen operations, and food safety standards (HACCP). Excellent communication skills in English (knowledge of Hindi, Arabic, or other languages is a plus). Strong leadership skills with the ability to manage and motivate a team. Ability to manage inventory, control costs, and minimize wastage. Basic computer literacy for reporting, documentation, and communication purposes.
Job Types: Full-time, Permanent

Pay: QAR2,200.00 - QAR2,500.00 per month